buttercream icing (medium consistency)

(1 rating)
Recipe by
LuAnn Schwarz
Antlers, OK

Buttercream Icing recipe is perfect for spreading or decorating.

(1 rating)
yield serving(s)
method No-Cook or Other

Ingredients For buttercream icing (medium consistency)

  • 1/2 c
    solid vegetable shortening
  • 1/2 c
    butter, softened
  • 1 tsp
    clear vanilla extract
  • 4 c
    sifted confectioner's sugar
  • 2 Tbsp
    milk

How To Make buttercream icing (medium consistency)

  • 1
    In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
  • 2
    For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
  • 3
    For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
  • 4
    For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
  • 5
    NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.
  • 6
    SOURCE: Wilton's 2003 Yearbook

Categories & Tags for Buttercream Icing (Medium Consistency):

ADVERTISEMENT